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Breakfast burritos recipe

2 breakfast wholemeal burritos on a plate

Prep time
10 mins

Cooking time
10 mins

Effort
Medium effort

Serves
4

  • 4 soft wholewheat flour tortillas
  • 6 eggs
  • 4 tbsp 1% fat milk
  • 2 tomatoes, finely chopped
  • 2 spring onions, finely chopped
  • 1 pepper, any colour, deseeded and finely chopped
  • 2 tsp vegetable oil
  • 40g reduced-fat hard cheese, grated
  • 1 pinch ground black pepper
Nutritional information

Nutritional analysis, per burrito

  • 958kJ / 229kcal
  • 15g protein
  • 17g carbohydrate of which 5g sugars
  • 12g fat of which 4g saturates
  • 1.5g fibre
  • 240mg sodium equivalent to 0.6g salt

1

Lay out the tortillas on a work surface. Preheat the grill.

You could use plain tortillas, though the wholewheat ones have a higher fibre content.

2

Beat the eggs and milk together in a bowl. In another bowl, mix together the tomatoes, spring onions and pepper, seasoning with black pepper.

3

Heat ½ tsp of vegetable oil in a non-stick frying pan and pour in a quarter of the beaten egg mixture. Cook on the hob over a medium heat for a few moments to set the base.

4

Layer 1 tortilla with the cooked egg, a quarter of the tomato mixture and 10g of cheese. Grill to further set the egg and melt the cheese.

5

Roll up the tortilla and slice in half, or wrap in foil to serve later. Repeat to make the other 3 tortillas.

To make the burritos more filling, try adding 100g drained mixed beans to the tomato mixture - you'll be adding extra fibre too.